High Fructose Corn Syrup Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette

Total time15 min

Prep time15 min

Cook time0 min

High Fructose Corn Syrup Free Fig & Stone Fruit Harvest Salad with Apple Cider Vinaigrette

This salad is a celebration of late-summer abundance — juicy figs, ripe peaches, and peppery arugula all coming together in one stunning bowl. The dressing is where the magic starts: apple cider vinegar, honey, a whisper of ginger, and golden turmeric get whisked into a glossy, emulsified vinaigrette that coats every leaf beautifully. Honey steps in as the natural sweetener here, so there's no corn syrup or processed sugar hiding anywhere in the recipe. Torn fresh mint and basil add an herby brightness that makes the whole dish feel alive, while thinly sliced red onion gives just enough bite to balance the sweetness of the fruit. A pinch of flaky sea salt over the top at the end pulls everything into focus in the best possible way. It comes together in minutes and looks like something you'd order at a farm-to-table restaurant — but it's entirely homemade, with every ingredient exactly as it should be.

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Ingredients

4 servings

For the vinaigrette

3 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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1 tbsp honey
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine sea salt
3 tbsp extra-virgin olive oil

For the salad

8 fresh figs, stemmed and quartered
2 ripe peaches or nectarines, pitted and sliced
5 oz arugula (about 5 lightly packed cups)
¼ small red onion, very thinly sliced
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn
flaky sea salt, to taste

Instructions

1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, ground turmeric, and fine sea salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
2
Add the arugula, red onion, mint, and basil to a large salad bowl. Drizzle about two-thirds of the vinaigrette over the greens and toss gently until every leaf is lightly coated.

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